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Spumoni Ice Cream Where To Buy

Spumoni Ice Cream Sandwiches A frozen take on the spumoni; creamy cherry ice cream sandwiched between two buttery pistachio shortbread cookies, dipped in gooey bittersweet chocolate INGREDIENTS 1 3/4 cup unsalted butter (room temperature) 1/2 cup granulated sugar 2 tablespoons pistachio butter (steps to make your own are below) 2 cups all purpose flour 1 teaspoon matcha powder (optional) 8 oz bittersweet chocolate chips 2 pints of cherry ice cream 1/2 cup pistachios (chopped) INSTRUCTIONS To make pistachio butter, add raw, shelled, unsalted pistachios to a food processor, and process for several minutes until you reach a smooth, creamy peanut butter like consistency. You may need to periodically stop the food processor and scrape down the sides of the container. Set aside. In a stand mixer with the paddle attachment, mix the butter and sugar at low speed to combine. Increase the speed to medium until light and creamy (about 3 minutes). Mix in the pistachio butter. Return to low speed and add the flour and matcha powder, until just combined. Do not over mix. Transfer the dough to a large piece of plastic wrap and use your hands to flatten until 1/2 inch thick. Wrap in the plastic and refrigerate for 30 minutes. When chilled, remove from the refrigerator. Roll the dough between 2 pieces of parchment paper until it reaches 1/4 inch thick. Use a cookie cutter to cut into desired shapes, but leave on the parchment paper. Re-cover the dough with the parchment paper and place back in the refrigerator for 15 minutes. Preheat the oven to 350 F, and line two baking sheets with parchment paper. When firm, transfer the cookies to the baking sheets and place in the oven. Bake for 12 minutes, rotating the baking sheets halfway through, until they reach a light golden brown Remove from the oven and let cool for 5 minutes on the baking sheet on top of a cooling rack, before transferring the cookies directly to the cooling rack. If using store bought ice cream, assemble the sandwiches by cutting a pint of cherry ice cream (cut through the paper packaging) into 3/4-inch rounds. Quickly use the same size cookie cutter to cut the ice cream to the matching size. Set the ice cream between two cookies, and immediately place in the freezer to chill while you assemble the remaining cookies. Once all the assembled sandwiches are chilling in the freezer, place the chocolate in a metal bowl atop a pot of simmering water on the stove (double boiler), stirring constantly until melted. Dip the chilled sandwiches in the chocolate and roll in chopped pistachios. Serve/eat immediately, or place back in the freezer to save for later.

spumoni ice cream where to buy

For an elegant dessert that people will love, check out this recipe from Mackenzie Ryan that yields a rich, decadent delight. Spumoni may look familiar, since it resembles the classic ice cream known as Neapolitan. Both bear stripes of three different flavors and colors. Neapolitan ice cream features brown, pink, and white stripes in the flavors of chocolate, strawberry, and vanilla.

Spumoni usually sports brown (or sometimes white instead), pink, and green. The brown happens to be chocolate, while the pink traditionally is cherry and the green, pistachio. White, if used, is usually vanilla. These tri-colored desserts are both delicious, but spumoni is more fanciful and considered to be a semifreddo, or milk sherbet. Traditional spumoni may contain chopped nuts or fruit. One thing's for sure: this dessert would be incredible served to guests for a special occasion.

Ryan tells us to "Whip out this cake for when you have the chance to enjoy the 'oohs and ahhs.'" Spumoni can be hard to find in stores and even at Italian restaurants, so "it feels that much more special. It makes a great treat for a birthday, a cookout, or for company." Ryan shared with us that "Spumoni is my husband's favorite ice cream, so any time that I make this it is like he's a little kid at his birthday party all over again. He gets so excited for it that he hypes up all three of our kids, and now when they hear I'm making it they don't stop talking about it for the two days it takes to put it together."

For a delicious dessert that serves eight, you'll need to pick up at the store a box of chocolate waffle cones that contains six or seven. You'll also need a stick of butter and 1-pint containers each of chocolate ice cream, cherry ice cream, and pistachio ice cream.

Grab some heavy whipping cream, granulated sugar, and vanilla extract. If you wish to create a spumoni dessert that's akin to the traditional version, you'll also want chocolate chunks, chopped dark cherries, and chopped pistachios. Some people have taken a twist on spumoni and converted it into a cheesecake and a pie, which you can try once you've mastered this amazing dessert.

Spumoni ice cream is virtually impossible to find in the store, so the time spent on this recipe is "worth every minute," Ryan notes. "Even if you haven't had spumoni ice cream before, the layering of the flavors is the perfect summertime treat and you'll soon be converted. You really can't beat the combo of luscious chocolate, sweet cherries, and the nutty pistachio. They all complement each other so well," she says.

"It also is less likely to get freezer burnt as there is less water content to freeze. This is something to be aware of if you choose to do dairy-free ice cream as well. Also, the pistachio is really hard to find in anything other than standard, full-fat form," she explains.

Take the chocolate ice cream out of the freezer and allow it to soften for 30 minutes. Place plastic wrap inside a one-pound loaf pan, leaving plenty of the plastic wrap hanging over the sides to help when you need to lift the dessert up out of the pan. Meanwhile, take six or seven chocolate waffle cones and grind them into small pieces.

If you're wanting your decadent dessert to more closely resemble a traditional spumoni, stir in of a cup of chocolate chunks into the chocolate ice cream and spread it in a layer over the waffle cone base. Cover and freeze this first layer for 30 minutes. While it freezes, take the cherry ice cream out of the freezer and allow it to thaw. Once it's softened, add in of a cup of chopped dark cherries.

Pull the spumoni out of the freezer and spread the cherry ice cream in a layer over the chocolate. Pop it back into the freezer for 30 minutes. Take out the pistachio ice cream and allow it to soften. Stir in of a cup of chopped pistachios and layer this atop the cherry layer. Cover and freeze the dessert overnight.

The next day, grab a bowl and add in of a cup of heavy whipping cream, 1 tablespoon of granulated sugar, and 1 teaspoon of vanilla extract. Whip the ingredients until the mixture reaches stiff peaks. Remove the ice cream cake from the freezer and allow it to soften for 5 to 10 minutes or until you can gently lift it out of the loaf pan using the plastic wrap. Take off the plastic wrap and spread the whipped cream mixture alongside the top and sides of the cake. Use the additional chocolate chunks, cherries, or pistachios to garnish the spumoni dessert. Cut into 8 slices and serve.

"The whipped cream becomes almost a layer of its own rather than a garnish. You don't have to use all of it if you don't want, but think of it like making the swirl of whipped cream on top of a sundae, that stuff that gets piled high before the cherry on top. It's the same idea. Aim for about - to -inch thick," Ryan says.

If a loaf pan-sized spumoni ice cream cake won't provide enough rich, decadent dessert for your family or guests, you can use a springform pan instead. Increase the amount of ice cream you use for this recipe to the 1 1/2 quart-sized containers each instead. Be sure to triple the waffle cone ingredients, too, to make sure you have enough to cover the bottom of the springform pan.

The first layer, pistachio, adds a nutty note. For the biggest visual kick, select a brand of pistachio gelato or ice cream with a vibrant green color. (Here we used Talenti.) In our recipe, roasted and salted pistachios are mixed into the pistachio gelato to boost crunch and add little bits saltiness. Gelato or ice cream brands vary in how many pistachios pieces are in the product. You can increase the amount up to a half cup of chopped pistachios for additional texture.

Spumoni is an Italian-American layered gelato (or ice cream) dessert. Most commonly spumoni is made by creating a molded frozen dessert of three layers: pistachio, cherry, and chocolate or vanilla gelato.

Place 1 pint pistachio ice cream on the counter and let sit at room temperature until softened enough to easily stir, 20 to 30 minutes. It should be a little firmer than soft serve. Meanwhile, coat the sides of a 9x5-inch loaf pan with cooking spray and line the bottom and sides with parchment paper, leaving a few inches overhang on all sides. Coat the parchment with cooking spray. (Alternatively, line the greased loaf pan with plastic wrap and grease the plastic wrap.) Coarsely chop 1/3 cup roasted, salted pistachios and place in a medium bowl.

Add the pistachio ice cream to the bowl and use a spoon or stiff spatula to fold the pistachios evenly throughout the ice cream. Transfer to the loaf pan and spread into an even layer. Cover the pan with plastic wrap and freeze for 30 minutes. Meanwhile, place 1 pint vanilla ice cream on the counter and let sit at room temperature until softened enough to easily stir, 20 to 30 minutes. Scoop out 1 tablespoon maraschino cherry juice from 1 (6-ounce) jar maraschino cherries and add to a medium bowl. Drain the maraschino cherries and add to the cherry juice.

Add the vanilla ice cream to the bowl and use a spoon or stiff spatula to fold the cherries and cherry juice evenly throughout the ice cream until uniformly pink. Transfer to the loaf pan and spread into an even layer. Cover the pan with plastic wrap and freeze for 30 minutes. Meanwhile, place 3 cups chocolate ice cream on the counter and let sit at room temperature until softened enough to easily stir, 20 to 30 minutes. Place 1/4 cup mini dark chocolate chips in a medium bowl. 041b061a72


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